Spanning two floors in a custom-built space within the iconic department store, Studio Frantzén is described as a 'neo-Nordic concept infused with Asian influences' and will feature a restaurant, rooftop terrace and bar area.
Frantzén, who worked in England early in his career, is one of the world’s most decorated chefs, running a total of seven restaurants in Sweden and Asia.
In Stockholm, his flagship restaurant Frantzén is currently ranked number 25 on The World’s 50 Best Restaurants list and holds three Michelin stars, and his Zén restaurant in Singapore also holds three stars.
“The UK was my home for a long time, and the experience that I gained here played an informative role in my education as a chef,” says Frantzén.
“I am overwhelmingly proud to be back in London, one of the most interesting cities in the world, to open my restaurant at Harrods.”
The 112-cover Studio Frantzén restaurant, which was first announced last year, will 'celebrate the unique combination of Swedish and Asian flavours' with a focus on preservation techniques and open fire cooking.
Starters on the will include tartar of tuna and red deer, vendace roe from Kalix, white kombu, wasabi-infused cultured cream, fermented Mirabelle plum and warm ginger butter, billed as 'a Frantzén signature dish'; and roasted scallops with scrambled duck eggs, black truffle, beurre noisette, crispy lichens and smoked pea soy.
Moving through to mains there will be a veal minute “ma-la” made with fermented kampot pepper jus, Sichuan pepper oil, crispy shiso salad with ceps aioli and sake braised maitake; a Japanese twist on the traditional Caesar salad with bonito; and quail with dried spruce and bee pollen, vanilla and black pepper emulsion.
There will also be an aptly named dish called ‘Sweden vs Japan’ featuring braised Swedish dairy cow beef brisket that's salted, preserved, braised, cooked for eight hours and served alongside grilled Japanese wagyu with lemongrass jus and Japanese mustard.
Desserts will include an ‘After Eight’ tart; lingonberry marshmallow sorbet 'soft serve style' with semi dried lingonberries and blueberries, black currant syrup and liquorice meringue; and sticky toffee pudding with miso caramel, bourbon, sesame ice cream and candied pecans.
A Nordic-inspired drinks list will be served in both the bar and restaurant.
“Bringing Björn Frantzén - arguably the most talked-about and decorated chef in the world at the moment - to Harrods is an incredible coup for the business, but one that speaks for our current position as a dining destination,” says Ashley Saxton, director of restaurants and kitchens at Harrods.
“Our two teams have been working closely together for almost two years to make this a reality, and every aspect of this partnership has been meticulously panned – from the custom interior designed space inside this Grade II listed building, to the dramatic rooftop terrace, to the incredible ingredients and techniques that will be seen in London for the first time.
“This will be the flagship restaurant in our already world-leading collection of the finest luxury dining experiences, and put Knightsbridge on the map as the new culinary destination for London.”
